Rava masala Idli
(Cream of wheat and sooji Idli)
Rava Masala idli
is spicy and delicious. It is an easy way to make regular plain idlies
interesting, they are not only for breakfast but they are absolutely wonderful
for snack. Rava masala idli batter is made by mixing Rava (sooji, cream of
wheat) with yogurt and red chili, curry leaves, cashews, urad and chana dal and
mustard seeds and asafetida tadka is added to the batter to make the idlis
spicy and flavorful, then this batter is steamed in Idli making molds. Rava
idlis are soft fluffy and very tempting to look at they taste great with
sambhar and coconut chutney. Masala
rava idli is easy and quick to prepare then traditional rice and lentils idlis,
because the idli batter does not require overnight fermentation.
Ingredients:
2 Cups of rava (Sooji, cream of wheat)
1 Cup of plain yogurt (savor yogurt preferred)
3 Tablespoons vegetable oil
1 Cup of water or as required
(depending on the consistency of yogurt)
1 Teaspoon chana dal
1 Teaspoon urad dal
2 Tablespoon broken cashew nuts or cashew halves
6 Curry leaves –break them into small pieces
1 Whole dry red chili – break them into small pieces
1 Teaspoon mustard seeds
1 Pinch of asafetida (Hing)
1 Teaspoon salt or to your taste
2 Teaspoons ENO salt
Makes about 32 Idlies
Cooking measurement conversion
Measurement converter
2 Cups of rava (Sooji, cream of wheat)
1 Cup of plain yogurt (savor yogurt preferred)
3 Tablespoons vegetable oil
1 Cup of water or as required
(depending on the consistency of yogurt)
1 Teaspoon chana dal
1 Teaspoon urad dal
2 Tablespoon broken cashew nuts or cashew halves
6 Curry leaves –break them into small pieces
1 Whole dry red chili – break them into small pieces
1 Teaspoon mustard seeds
1 Pinch of asafetida (Hing)
1 Teaspoon salt or to your taste
2 Teaspoons ENO salt
Makes about 32 Idlies
Cooking measurement conversion
Measurement converter
Rava /Sooji
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Yogurt
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Urad Dal
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Chana Dal
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Curry Leaves
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Cashew halves
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Mustard seeds, Asafetida & Red chili
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Oil
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Utensils for Steaming Idlis:
1. Idly stand - Stand has 4 plates stacked over each other.
2. Idli cooker comes with Idli stand. If you do not have Idli cooker you can use
a large pot to steam Idli's
1. Idly stand - Stand has 4 plates stacked over each other.
2. Idli cooker comes with Idli stand. If you do not have Idli cooker you can use
a large pot to steam Idli's
Idli cooker
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Idli stand
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Direction:
1. Wash and rinse Chana Dal and Urad Dal and soak them in warm water.
1. Wash and rinse Chana Dal and Urad Dal and soak them in warm water.
In the bowl add urad & chana Dal
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Wash & soak Dal's in warm water
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2. Heat a nonstick frying pan and dry roast the rava for 4 to 5 minutes, stirring
constantly. Do not brown the rava.
3. Add 2 tablespoons of oil and mix it well with rava.
constantly. Do not brown the rava.
3. Add 2 tablespoons of oil and mix it well with rava.
In a pan add Rava
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Roast Rava
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Add oil in Rava
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Mix oil in Rava well
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4. Once Rave is roasted transfer it into a bowl .
Rava is roasted
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Transfer Rava in a bowl
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5. In a cup add yogurt and beat it with the spoon until it become smooth.
6. Pour the yogurt over the rava and mix it well.
6. Pour the yogurt over the rava and mix it well.
Pour Yogurt over Rava
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Mix yogurt with Rava well
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7. If Rava seems to be too thick then add water little at a time and mix it with
Rava batter. The mixture should have a thick consistency.
Rava batter. The mixture should have a thick consistency.
Yogurt is mixed well with Rava
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Add water in Rava batter
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Mix water well with Rava batter
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Consistency of batter
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8. Cover the bowl and keep it in a warm place for 2 to 3 hour or longer.
Idli batter
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Cover the bowl
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9. Once batter is fermented and you are ready to make idli's prepare seasoning.
10. Heat 1 tablespoon of oil in a frying pan on medium heat, add cashew halves
and fry them until they are golden brown. keep them aside.
10. Heat 1 tablespoon of oil in a frying pan on medium heat, add cashew halves
and fry them until they are golden brown. keep them aside.
Shallow fry cashew halves
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Cashew halves are fried
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11. In the same pan add mustard seeds and asafetida and fry them for 1 to 2
minutes or until mustard seed start splattering.
12. Add pieces of curry leaves and red chilies and sauté until they become light
brown.
minutes or until mustard seed start splattering.
12. Add pieces of curry leaves and red chilies and sauté until they become light
brown.
Fry mustard seeds & asafetida
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Saute red chilies and curry leaves
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13. Add soaked Urad dal Chana Dal and sauté them for 2 to 3 minutes. Turn the
stove off.
stove off.
Saute soaked Dal
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Idli batter is fermented
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14. After few hours batter is ready. If batter become thick as Rava absorb water
then add water as needed. The consistency of the batter should be thick.
then add water as needed. The consistency of the batter should be thick.
Add water in batter & mix
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Consistency of batter
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15.Add salt and mix
16. Transfer fried seasoning into fermented batter and mix.
16. Transfer fried seasoning into fermented batter and mix.
Idli batter
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Add salt and mix
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Add seasoning in the batter
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Mix seasoning with batter well
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Batter is ready for making Idli's
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Batter with seasoning
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17. Now prepare the steamer for steaming the idli's.
18. In a large pot or idly cooker add about 1” of water and bring it to boil.
19. Grease the idly trays with a drop of oil and rub it around.
18. In a large pot or idly cooker add about 1” of water and bring it to boil.
19. Grease the idly trays with a drop of oil and rub it around.
Add water in cooker & bring to boil
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Grease the Idly trays
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20. Put fried cashew nuts in the center of each Idli mold.
21. Most Idli stand has four trays so you can steam only sixteen idli’s at a time.
Divide Idli batter half. Take about 1 teaspoon of ENO powder and sprinkle
over Idli batter. Quickly sprinkle about 2 spoons of water over ENO powder,
the bubble will start forming with the spoon mix gently, the batter will start
rising.
21. Most Idli stand has four trays so you can steam only sixteen idli’s at a time.
Divide Idli batter half. Take about 1 teaspoon of ENO powder and sprinkle
over Idli batter. Quickly sprinkle about 2 spoons of water over ENO powder,
the bubble will start forming with the spoon mix gently, the batter will start
rising.
Place fried cashew halves in the center of each mold
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Add Eno powder
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Sprinkle water over Eno powder
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ENO fruit powder start foaming
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22. With a spoon drop some batter on the idly maker trays, do not fill it up to the top leave some room for them to expand.
With the spoon drop batter in the Idli molds
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Idli tray is filled with batter
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23. Stack the idli trays in the stand.
24. When stacking the idly maker trays alter the holes of idly stand, the tray wholes should not be right on the top of another.
25. Immediately place the idly maker stand in the pot or idly cooker, with boiling
water.
24. When stacking the idly maker trays alter the holes of idly stand, the tray wholes should not be right on the top of another.
25. Immediately place the idly maker stand in the pot or idly cooker, with boiling
water.
Stack the trays
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Place the idli stand in the cooker
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26 Close the lid of the cooker or cover the pot. Keep the stove heat on high.
27. In about 7 to 8 minutes cooker will start steaming, then let the idli's cook for 7 to 8 minutes, turn the heat off. If steaming idlis in the pot then after steam start coming let them cook for 10 to 12 minutes.
28. Open the idli cooker .
27. In about 7 to 8 minutes cooker will start steaming, then let the idli's cook for 7 to 8 minutes, turn the heat off. If steaming idlis in the pot then after steam start coming let them cook for 10 to 12 minutes.
28. Open the idli cooker .
Cover the cooker
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Open the cooker
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29. Take a tooth pick and insert in an idli to see if they are cooked, if the
toothpick come out clean it means idli is cooked. Take the idli stand out
of the idli cooker or the pot.
30. Let the idli's cool down, then take a butter knife or a plastic knife and grease
It. Insert the knife in the edges of idli and loose them up, then insert the knife
under the idli and take it out from the stand. Repeat until you take all the idly
out.
31. Clean the idly maker and grease it, before you make another batch of idli.
32. Serve the idly's with sambhar and coconut chutney.
toothpick come out clean it means idli is cooked. Take the idli stand out
of the idli cooker or the pot.
30. Let the idli's cool down, then take a butter knife or a plastic knife and grease
It. Insert the knife in the edges of idli and loose them up, then insert the knife
under the idli and take it out from the stand. Repeat until you take all the idly
out.
31. Clean the idly maker and grease it, before you make another batch of idli.
32. Serve the idly's with sambhar and coconut chutney.
With the toothpick check the Idli’s
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Insert the knife to loose the Idil’s
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ENO Fruit salt
Tips:
1. The amount of water for the batter is depends on the yogurt. If the yogurt is
thick it requires more water if yogurt is watery then it require less water.
2. The idli batter has to be fermented otherwise you won’t get good Idly's.
3. If you do not have savor yogurt then just use regular yogurt but
you would not have savor taste.
4. ENO fruit salt could be purchased from any Indian grocery
store.
5. If you want to prepare Idlie's in batches then prepare batter
without adding ENO salt and divide it into two equal portions.
Add ENO salt in one portion and mix and pour immediately
into greased idli mold trays and steam. When first batch is
steamed add ENO salt in the other portion and follow the
same process.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Idli Coconut chutney
Sooji ka dokhla
(Cream of what or sooji dokhla) Rava idli
Dosa Upma (cream of wheat with
Green peas)
Sambhar Uthappam with sooji (cream of wheat)
Moong dal dokhla Poha with green peas
Idli Coconut chutney
Sooji ka dokhla
(Cream of what or sooji dokhla) Rava idli
Dosa Upma (cream of wheat with
Green peas)
Sambhar Uthappam with sooji (cream of wheat)
Moong dal dokhla Poha with green peas
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